Hearts may be synonymous with love, but they aren’t very popular among gourmets or restauranteurs. But at home, coeurs de veau (veal hearts) are often prepared in a variety of ways (sautéed, stuffed and baked, braised, or grilled on skewers).
Lamb’s hearts are usually fried. Chicken and duck hearts are grilled on skewers or added to a terrine with the livers.
Image by Julien Ricard